Heat-Induced Gel Formation of .beta.-Lactoglobulin: A Study on the Secondary and Tertiary Structure As Followed by Circular Dichroism Spectroscopy
- 1 August 1994
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 42 (8) , 1650-1656
- https://doi.org/10.1021/jf00044a013
Abstract
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